There are days when the body asks us to spoon good. In these cases, the best answer is to feed it a good plate of legumes: comforting and perfect for the occasion, they always go well. One of the most requested recipes of this type is white beans with chorizo. With its pure flavor of tradition, it is a lifelong recipe and an authentic win-win. And it is that, In addition to being easy to prepare, it is always praised among diners. In addition, these beans win when they rest, so we recommend that you make them very early the day you are going to eat them or, much better, the day before.
First, We will soak the beans the night before so they are hydrated. The next morning, we drain the beans and wash them well under the tap. Place them in a saucepan and add enough water to cover them.
We take the saucepan to the fire and boil. Beans they will release foam and impurities that we will have to remove. To do this, we will pass the beans through a strainer, rinse under the tap and return to the pot, this time with the washed and chopped vegetables. We also add the chorizo, oil, paprika and bay leaves.
Afterwards, we cover the whole with cold water and return to the fire. When it starts to boil, add half a glass of cold water to cut the cooking. We repeat the operation a couple more times. With this we will ensure that the skins do not come off.
Once “scared” the beans three times, we cover the saucepan and cook over low heat for an hour and a half or two hours. The time will depend on the beans (the older they are, the longer they will need), the best thing to do is to keep testing to find the cooking point.
Remove part of the vegetables (or all) from the saucepan and blend together with a little of the cooking broth. Return the resulting puree to the saucepan and cook for a few minutes for the flavors to meld. It is at this moment when we add the salt, not before. Legumes tend to harden if we season at the beginning of the process.
They can also be made in a pressure cooker, in this case we can skip the step of “scaring” the beans and cooking time is reduced to 30 minutes counting from when the steam begins to come out of the valve (in position 2).
Finally, a good bread is the perfect accompaniment for this dish. A bread with a good crumb, rustic and full-bodied. With this, no more is needed, since it is a hearty dish that can be served as a single dish and complete the meal with a light dessert based on fruit, yogurt or similar.
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Photos | Direct to the palate